Fire up your oven pretty hot, about 450, throw it into convection mode if you've got it and it'll cook a little faster.
First we have a pound of a nice grass-fed ground beef. I wouldn't worry about the fat label if you're using grass-fed, this one was labeled 85/15. If you are using regular ground beef, I would stick with 90 to 93 just so things aren't too greasy. So plunk that in a bowl with:
1 lb ground beef
1 egg
1/2 t chili powder
1/2 t ancho powder
1/2 t mexican oregano
big pinch of kosher salt
Mix that all up with your hands and pack it out into a skillet lined with parchment. I recommend a 10" skillet, and you want the meat climbing up the sides because it will shrink quite a bit, and the sides will stay up a bit to contain your toppings.
Pop this in for about 10 to 15 minutes, till the top is nicely browned, then pull it out, sop up any excess juices with a paper towel, and cover with salsa and cheese if you like. (a mix of cheddar and mozz or jack is perfect) Return to the oven and continue cooking to either warm the salsa or to brown the cheese. If you are using cheese be sure it is brown! Do not simply melt the cheese or you will be missing the entire point of adding the cheese in the first place.
After cooling your meatza down to a reasonable temp, top as you would a taco. Here I added shredded lettuce and an avocado that was sliced and tossed with lime juice for both flavor and to keep it from turning brown. Now you are done and can contemplate just how paleo you want to be and how perfectly paired this would be with a Boston or Brooklyn Lager.
